You can pair this rice with the Kashmiri chicken or any other meat recipe. This rice makes your kitchen smell heavenly. Sometimes called Yakhni Pulao, this Pakistani rice is flavored with cardamom, cinnamon, peppercorns, cloves and cumin seeds. It’s not really made with black rice. It’s made with basmati rice that’s been colored by the heavily caramelized onion.
Both black and green cardamom pods are used to flavor this rice. Black cardamom adds a smoky flavor to the dish where the green cardamom adds a spicy sweet taste. Whole green cardamom pods are available at most grocery stores, but I had to order the black cardamom online. I found it reasonably priced on Amazon.
Please give this recipe a chance. It’s smells and tastes delicious and isn’t hard to make.
In a non-stick pot add the oil and onions. Cook the onions until some of the pieces start to turn dark brown at the edges. Then add the whole spices and cook for an additional 3-5 minutes. Yes, some of your onions will be dark brown when you’re done.
Now add the rice and water. Stir, cover and bring to a boil. Then reduce the heat to low for 15 minutes. After 15 minutes, remove the pot from the heat, leave covered and allow it to rest for another 10 minutes.
Fluff the rice with a fork, remove the bay leaf and serve. I garnished it with a little cilantro. Enjoy!
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- 1 medium onion chopped in half and thinly sliced
- 4 tbsp olive oil
- 1/2 tsp salt
- 1 bay leaf
- 5 whole cloves
- 1/2 tsp whole black peppercorns
- 1 cinnamon stick
- 1 black cardamom pod
- 5 green cardamom pods
- 1 tsp cumin seeds
- 2 cups basmati rice
Thinly slice your onion and then roughly chop the slices in half
Add the oil to a non-stick pot and cook the onions until the edges of some pieces start to turn dark brown
Add the spices and cook for an additional 3-5 minutes
Add 3 cups of water and the rice to the pot. Stir and cover
Bring to a boil then turn heat down to low. Cook for 15 minutes
Remove pot from heat and let it rest for 10 minutes
Fluff rice with a fork, remove bay leaf and serve.